團(tuán)隊(duì)負(fù)責(zé)人

范大明

團(tuán)隊(duì)成員

閆博文、張娜娜、陳星

團(tuán)隊(duì)簡介

食品物理加工技術(shù)與裝備團(tuán)隊(duì)源于1995年創(chuàng)建的食品微波加工研究室，主要從事以食品加工學(xué)、電磁學(xué)、機(jī)械工程等多學(xué)科交叉的食品物理加工原理與技術(shù)工程研究，致力于推動(dòng)我國民用、工業(yè)和特殊場景食品制造綠色升級與核心裝備自主供給。

先后承擔(dān)了國家重點(diǎn)研發(fā)、中國載人航天工程-技術(shù)試驗(yàn)、國家自然基金（杰青、優(yōu)青等）等40余項(xiàng)科研項(xiàng)目，開發(fā)了新型工業(yè)設(shè)備、特殊空間裝置、智能家用電器和系列加工食品，在食品和能源領(lǐng)域權(quán)威期刊發(fā)表論文150余篇，授權(quán)國防、國內(nèi)、國際等專利50余項(xiàng)。

代表性成果

1.科研項(xiàng)目

[1]2023-2027、國家自然基金（杰青）、食品加工學(xué)、國家級

[2]2023-2027、國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目、工程化食品制造關(guān)鍵技術(shù)創(chuàng)新與產(chǎn)業(yè)化示范、國家級

[3]2021-2023、中國載人航天工程-技術(shù)試驗(yàn)項(xiàng)目、水生生物XXXX生態(tài)與食品XXXX技術(shù)試驗(yàn)項(xiàng)目—“微波熟化裝置”分系統(tǒng)、國家級

[4]2019-2022、國家重點(diǎn)研發(fā)計(jì)劃課題、新型魚糜及魚糜制品關(guān)鍵技術(shù)研發(fā)與新產(chǎn)品創(chuàng)制、國家級

[5]2019-2021、國家自然基金（優(yōu)青）、食品微波加工技術(shù)基礎(chǔ)、國家級

[6]2019-2022、國家自然基金（面上）、微波烘焙中酸面團(tuán)添加對改善面包質(zhì)構(gòu)的作用機(jī)制、國家級

[7]2023-2026、國家自然基金（面上）、微波場下β-果糖苷酶的構(gòu)效響應(yīng)機(jī)制研究、國家級

[8]2022-2026、國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目子課題、高粘度液態(tài)食品微波超高溫瞬時(shí)殺菌技術(shù)研究、國家級

[9]2021-2026、國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目子課題、多維物理場加工中傳統(tǒng)面制品品質(zhì)形成機(jī)制及其調(diào)控技術(shù)、國家級

[10]2023-2027、國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目子課題、工程化食品成型熟化技術(shù)與裝備開發(fā)、國家級

2.發(fā)明專利

[1]2021-US 17/114,943-Three-dimensional printer coupled with microwave and printing method applied for food design-發(fā)明專利

[2]2022-JP2020-511849-Microwave and Conduction Combined Heating Method for Improving Gel Strength of Surimi Products-發(fā)明專利

[3]2022-JP 2021/517779-Microwave processing method for sourdough fermented rice and wheaten foods-發(fā)明專利

[4]2022-US 17/032,468-Microwave-Coupled 3D Printing System and Equipment for Food Design and Production-發(fā)明專利

[5]2023-US 16/916,365-Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough-發(fā)明專利

[6]2023-US 16/988, 787-Microwave Processing Equipment for Continuous Flow Liquids-發(fā)明專利

[7]2024-US 16/178,942-Microwave Combined Conduction Heating Method for Improving Gel Strength of Surimi Products-發(fā)明專利

[8]2022-ZL 202110263530.5-一種利用微波熟化降低米面食品中果聚糖含量的方法-發(fā)明專利

[9]2023-ZL 201910056132.9-一種液態(tài)物料微波-超聲耦合處理裝置、設(shè)備及應(yīng)用-發(fā)明專利

[11]2024-ZL 202110295929.1-一種基于卷積神經(jīng)網(wǎng)絡(luò)的魚肉纖維評價(jià)方法和系統(tǒng)-發(fā)明專利

3.科研獲獎(jiǎng)

[1]2014、中國專利優(yōu)秀獎(jiǎng)、一種冷凍面團(tuán)及其制作方法與它的用途、國家級

[2]2015、2015年度江蘇省科學(xué)技術(shù)獎(jiǎng)二等獎(jiǎng)、基于選擇性吸收和能量轉(zhuǎn)換效應(yīng)的微波制備技術(shù)開發(fā)與應(yīng)用，省部級

[3]2020、高等學(xué)?？茖W(xué)研究優(yōu)秀成果技術(shù)發(fā)明類一等獎(jiǎng)、冷凍調(diào)理食品微波加工新技術(shù)研究與開發(fā)、省部級

4.學(xué)術(shù)論文

[1]楊化宇,劉東紅,廖小軍,范大明*.多物理場下食品組分的交互響應(yīng)及真實(shí)場景加工控制方法[J].中國食品學(xué)報(bào), 2024, 25(05): 126-127.

[2]Huayu Yang, Zhanglu Yan, Huacheng Zhu, Bowen Yan, Wei Chen, Daming Fan*. Numerical solution-based algorithm assisted development of a continuous flow microwave reactor[J]. Chemical Engineering Journal, 2024, 487: 150511.

[3]Yuying Sun, Xidong Jiao, Nana Zhang, Bowen Yan, Daming Fan*. Correspondence on ''Assessing the Release of Microplastics and Nanoplastics from Plastic Containers and Reusable Food Pouches: Implications for Human Health'' [J]. Environmental Science & Technology, 2024, 58, 20, 9013–9014.

[4]Huan Ruan, Yejun Wu, Nana Zhang, Yuan Tao, Kai Wang, Bowen Yan*, Jianxin Zhao, Hao Zhang, Michael G. G?nzle, Wei Chen, Daming Fan. Serratia marcescens causes the brown discoloration of frozen steamed stuffed buns during resteaming[J]. Journal of Agricultural and Food Chemistry, 2024, 72(9): 4991-5002.

[5]Huayu Yang, Bowen Yan, Wei Chen, Daming Fan*. Prediction and innovation of sustainable continuous flow microwave processing based on numerical simulations: A systematic review[J]. Renewable and Sustainable Energy Reviews, 2023, 175: 113183.

[6]Xidong Jiao; Bowen Yan; Jianlian Huang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan*. Redox proteomic analysis reveals microwave-induced oxidation modifications of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) [J]. Journal of Agricultural and Food Chemistry, 2021, 69(33): 9706-9715.

[7]Huayu Yang, Yuhao Zhang, Wenhua Gao, Bowen Yan, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Steam replacement strategy using microwave resonance: A future system for continuous-flow heating applications [J]. Applied Energy, 2021, 283: 116300.

[8]Zilong Zhao, Erwei Shang, Nana Zhang*, Yin Xiong, Yu Liu, Hao Zhang, Wei Chen & Daming Fan. Feasibility of continuous switching 3D printing on surimi [J]. Journal of Food Engineering, 2025, 384: 112240.

[9]Yuan Tao, Bowen Yan, Daming Fan*, Nana Zhang, Shenyan Ma, Liyun Wang, Yejun Wu, Mingfu Wang, Jianxin Zhao, Hao Zhang. Prediction and innovation of sustainable continuous flow microwave processing based on numerical simulations: A systematic review[J]. Trends in Food Science & Technology, 2020, 99: 593-607.

[10]Bowen Wang, Xing Chen*, Bowen Yan, Nana Zhang, Yuan Tao1, Jian Hu, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast [J]. Food Chemistry, 2024, 462: 140994.

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